Author Archive
“I Don’t Care” Casserole
January 30, 2018 Lee
2 Comments

"I Don't Care" Casserole

Have you ever been willing to cook for your family and asked what would you like? Normally if the response is "I don't care" then I cook something for myself and let the rest fend for themselves. This recipe seems like a good alternative and sounds tasty as well. Original recipe listed Velvetta cheese, which is basically plastic, I changed this up to use real cheese. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4-6 cups cooked rice
  • 750 grams ham, cubed (1 1/2 lbs)
  • 1 large onion, diced
  • 2 cloves garlic, smashed and minced
  • 1 can whole peeled tomatoes, chopped, drained and juice retained
  • 2 cups fresh broccoli, chopped into bite size pieces, plus stem
  • 250 grams Cheddar cheese, cubed
  • 1 can condensed Cheddar cheese soup, OR make from a shortcut
  • 1 green Bird's Eye Chili, seeded and minced

Instructions
 

  • Preheat your oven to 180 C (350 F), get out a baking dish (I will verify the size when I make this).
  • In a large mixing bowl, add all the ingredients, pour into your baking dish.
  • Bake for 30 minutes or until the cheese is melted and the top is starting to brown.
  • Remove from oven and let rest for 5 minutes, serve to your ungrateful family 😉
  • Maybe next time when you ask, they will be more specific. Now if you ask what would you like for dinner and the family says "Kobe beef, Maine lobsters, and King crab" then fix this casserole, they will learn 😉

Notes

I will price this when I get ham again, right now I will say high cost and will calculate this after I gather the supplies.
Shortcut: Condensed Cheese Soup.
Variants: 1. Substitute ham for cooked and cubed chicken or turkey. 2. Omit the meat and just make a vegetable casserole.
Adapted from an internet recipe.
* High Cost $1.51+ per Serving,CASSEROLES
Bacon Fat Flour Tortillas
January 30, 2018 Lee
Leave a comment

Bacon Fat Flour Tortillas

Stephen Connell, United States.
These sound really good, thicker than store bought, and a hell of a lot cheaper as well 🙂 On my to cook list.
Print Recipe
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Cuisine Mexican
Servings 16 tortillas

Ingredients
  

  • 2 tablespoons bacon fat, see Step 1
  • 2 tablespoons vegetable oil, plus 1 1/2 teaspoon
  • 1¼ cups milk, divided
  • 2 teaspoons baking powder
  • 1½ teaspoons kosher salt
  • 3 cups all purpose flour, plus more for work surface

Instructions
 

  • For the bacon fat, you can either fry up some bacon or if you keep bacon fat in the fridge, use that when it is softened up.
  • Add to a small sauce pan, the oil, ¾ cup of milk, and the bacon fat, heat on medium low to just bring the mixture to a simmer, do not let it boil. Once at a simmer, remove from heat.
  • In a mixing bowl, add the flour, salt, and baking powder and whisk together. Make a well in the center and pour in the heated milk mixture and the remaining ½ cup of milk, and using your hands, mix until a rough dough forms.
  • Lightly flour your work surface and turn out dough onto that. Knead dough for about 4 minutes until it is smooth and elastic. Wrap in plastic wrap and let it rest on the counter for 1 hour.
  • When 1 hour has passed, unwrap the dough and cut into 16 even pieces and form each into a ball about 1½ inches diameter. Cover with a kitchen towel.
  • Take one ball and on your floured work surface, roll it out to a 6 inch round. Place that under the towel and repeat the steps for the remaining balls.
  • Once all the tortillas are rolled out, heat a cast iron pan on medium low to medium heat, add a tortilla and cook for about 2 minutes, you want some brown spots to form on the bottom and air bubbles form on the surface, poke the large bubbles with a fork. Flip and cook another 1 to 2 minutes. Remove and stack under the towel, repeat for remaining tortillas.
  • Fill with your favorite taco fillings and enjoy.
: MEXICAN,INGREDIENTS
Quick Vietnamese Beef Pho (Phở)
January 29, 2018 Lee
Leave a comment

Quick Vietnamese Beef Pho

Adapted from an internet recipe.
Pho is pronounced 'fuh'. Traditional Vietnamese Pho is a time intensive process to make the broth, the broth is everything in pho. This is a quick version, using ready made beef broth so this will not be exactly like the long simmer time to make directly from beef bones. On my to cook list for sure.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Vietnamese
Servings 4 servings

Ingredients
  

For the Broth

  • 2 large onions
  • 2-3 inch piece of ginger
  • 2 sticks cinnamon, 3 inches long each
  • 2 whole star anise
  • 3 cloves garlic
  • 2 teaspoons coriander seeds
  • 6 cups beef broth, low salt if you have that
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce

For Serving

  • 250 grams sirloin steak, (8 oz)
  • 250 grams dried rice noodles, (8 oz)
  • 3 spring onions, thinly sliced, white and green parts
  • 1 Bird's Eye Chili, thinly sliced
  • 1-2 limes, cut into wedges
  • 1 cup bean sprouts
  • 1 cup fresh herbs, cilantro, basil, Thai basil, mint, or a mix
  • Sriracha Chili Garlic sauce, or hoisin sauce

Instructions
 

  • Peel the onions and cut into quarters from top to root, and peel the ginger and cut into quarters lengthwise.
  • Using a gas stove, use tongs to hold the onion and ginger pieces over high flame to char the pieces, do this until all the pieces have charred spots on them. If no gas stove, place on a baking sheet directly under the broiler for a few minutes to start them to char. Rinse under running water to remove any loose or overly charred bits. Set aside.
  • In a large pot, you are going to dry roast some items, add the cinnamon, star anise, cloves, and coriander seeds and turn on the heat to medium low and toast them for 1-2 minutes and they will become very aromatic, stir them to preventing burning.
  • When the items in the pot are toasted and aromatic, add the broth, charred onion and ginger, soy sauce, and fish sauce. Bring this to a boil then reduce to a simmer, cover, and simmer for 30 minutes.
  • While the broth is simmering, place the beef in the freezer for 15 minutes, this is to firm it up in order to be sliced thinly. When the beef is firm but not frozen through, remove the beef to a cutting board and using a very sharp knife, slice across the grain, so take the steak and cut into several pieces, then turn each piece on its side, then thinly slice, goal is slices ¼ inch thick or less, try and keep them uniform in thickness to they are cooked evenly. When all the beef is sliced, cover and place in the fridge.
  • In another pot, fill about halfway with water and bring to a boil, then drop in the noodles and cook to the package instructions, 1 to 4 minutes depending on the width. When tender, remove and run under cold water to stop the cooking. Toss the noodles with just a spoon or so of a neutral tasting cooking oil to keep from sticking together.
  • When the broth is ready at 30 minutes, a little longer does not hurt, place a strainer on another pot, pour the broth through the strainer, discard the contents of the strainer, place the broth back on the heat on a low simmer, you still need to keep the broth very hot in order to cook the beef, but not boiling.
  • Prepare the topping by putting the spring onion, lime wedges, chili slices, bean sprouts, and herbs of your choice into individual bowls and placing in the center of the serving table.
  • Divide the noodles between serving bowls, top with slices of beef in a single layer to ensure even cooking.
  • Ladle the piping hot broth over the noodles, pouring evenly over the beef, this will cook the beef.
  • Let people add their own toppings as they choose, enjoy.

Notes

I will price this when I get a good cut of beef. For now I will say fair cost.
* Fair Value $1.01 to $1.50 per Serving,: VIETNAMESE,SOUPS, STEWS, CHILI
Mushroom & Garlic Rolls (Bread Machine)
January 28, 2018 Lee
Leave a comment

Mushroom & Garlic Rolls (Bread Machine)

Adapted from an internet recipe.
These sound really good, on my to cook list. I have rewrote this to use a bread machine for the mixing and kneeding. This recipe involves a bread machine, some sauteing, and the rolls will be baked in your oven.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Side
Cuisine American
Servings 10 rolls

Equipment

  • Bread Machine
  • Oven
  • Baking Pan

Ingredients
  

For the Rolls

  • â…” cup lukewarm water, (160 ml)
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 250 grams bread flour
  • ½ teaspoon active dry yeast

For the Filling

  • 250 grams fresh mushrooms, thinly sliced
  • 6 cloves garlic, smashed and minced
  • 2 handfuls fresh parsley, finely chopped
  • ½ cup butter, (1 stick / ½ block)
  • salt and pepper, to taste
  • olive oil, as needed

Instructions
 

  • Place the Roll ingredients into your bread machine in the order listed, set the bread machine to Dough setting and let it run through the cycle.
  • While the dough is getting worked over by the bread machine, heat a pan on medium heat with a splash of olive oil. When the pan is hot, add the mushrooms and about â…“ of the garlic. Saute for about 10 minutes to evaporate the moisture released and to brown them up a bit.
  • Remove the mushrooms to a mixing bowl and mix in the remaining garlic. Let this sit to cool. When the mushrooms are cooled, mix in the parsley, butter, and season to taste with salt and pepper.
  • When the dough cycle is complete, turn out the dough to a flowered surface and punch it down to release any air. Flour a rolling pin and roll out the dough to about 12 inches (30 cm) by 4 inches (10 cm), smallest side towards you. Trim the edges to make it roughly straight lines, not looking for perfection here, just straighten up shorter ends.
  • Take the mushroom mixture and spread onto to the dough. cut the dough horizontally into 10 strips (you are going to make short strips, not long ones). Each strip should be about ¾ to 1 inch wide (2-3 cm).
  • Roll each strip and place on its side in a baking dish.
  • Cover the dish with a towel and let it proof for about 20 minutes. Preheat your oven to 200° C (400° F).
  • Remove the towel and bake for 20 minutes. Remove from the oven and with a brush, use the butter in the bottom of the pan and brush the tops of the rolls. If no butter is left, just melt 1-2 tablespoons and use that.
  • Serve as a snack or a side.
Bread & Pastry - Bread Machine,MUSHROOMS
Roasted Cauliflower
January 25, 2018 Lee
Leave a comment

Roasted Cauliflower

This sounds extremely good, the head is baked whole, not in pieces like other recipes. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Side
Cuisine American
Servings 4 servings as a side

Ingredients
  

  • 1 head cauliflower
  • 1/4 olive oil
  • 3 tablespoons Dijon mustard
  • 1 tablespoon Parmesan cheese, grated
  • 1 tablespoon fresh parsley leaves, chopped
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons breadcrumbs, OR make from a shortcut

Instructions
 

  • Preheat your oven to 200 C (400 F).
  • Trim the leaves and stem so the cauliflower sits upright when placed stem down. Wrap in aluminum foil and bake for 30 minutes. Remove from oven, leaving the oven on, and remove from the foil and allow to cool for 15 minutes.
  • Whisk together the olive oil, mustard, cheese, parsley, pepper, and garlic powder in a bowl. If using unseasoned breadcrumbs, add a pinch of salt as well.
  • Place the cauliflower on a baking sheet lined with parchment paper, rub the mixture all over the surface of the cauliflower then sprinkle with the breadcrumbs.
  • Return to the oven and bake for another 30 minutes or until the breadcrumbs are golden brown.
  • Remove from the oven and slice like a pie to serve.

Notes

Low cost.
Shortcut: Breadcrumbs.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,SIDES
Ham Loaf
January 25, 2018 Lee
Leave a comment

Ham Loaf

This sounds interesting, next time in the city, if I get over to Makro I will pick up some ham to make this with.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 kilo ground ham
  • 750 grams ground pork
  • 2 eggs, chicken or duck
  • 1 cup bread crumbs
  • 1 cup evaporated milk
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup brown sugar, packed
  • 1 tablespoon mustard powder
  • 1/4 cup apple cider vinegar

Instructions
 

  • Preheat your oven to 180 C (350 F) and lightly grease a 9x13 baking dish.
  • In a large mixing bowl, add the pork, ham, eggs, bread crumbs, milk, salt, and pepper. Mix together well then place into the prepared baking dish and shape into a loaf.
  • Bake for 90 minutes.
  • While the ham loaf is baking, go ahead and mix together the topping. In a bowl, add the brown sugar, mustard, and vinegar and mix well. During the last 15 minutes of baking, pour the topping over the loaf and continue baking for the remainder of the time.
  • Remove from the oven and let rest for 5 minutes before slicing, serve.

Notes

I will price this next time I pick up some ham in the city. I will say high cost for now.
Adapted from an internet recipe.
* High Cost $1.51+ per Serving,PORK
Tuna & Rice (Rice Cooker)
January 24, 2018 Lee
Leave a comment

Tuna & Rice (Rice Cooker)

Adapted from an internet recipe.
This recipe has me interested, I will write this using fresh tuna and cooked mainly in a rice cooker, no need to cook the rice the stove top way. You will use your rice cooker primarily for this dish.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish, Side
Cuisine American
Servings 4 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 1½ cups dry Jasmine rice
  • 3 cups chicken stock, fresh or from powder
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 226 grams tuna, flaked, canned drained or fresh cooked, (8 oz), Shortcut
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Turn your rice cooker to Cook setting, heat the oil in rice cooker pot, add the onion and sauté for about 3 minutes until it is soft and translucent.
  • Add the rice and stir to coat with oil and the rice grains are glassy, about 1 minute.
  • Add the chicken stock, cover, and let it runs the full Cook cycle.
  • About 10 minutes into the cook cycle, fold in the peas and corn then cover again and continue to cook to complete the cook cycle.
  • Drain the tuna, this can be canned or fresh cooked, and flake with a fork. Fold in the tuna and parsley into the rice, cover and let sit for 5 minutes on Warm setting on the rice cooker.
  • Serve, this can be a hearty side dish or a main meal.

Notes

Low cost.
Shortcut: Fresh Tuna.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Rice Cooker,Fish - Tuna,Sides - Rice Cooker
Gulai with Boiled Eggs
January 24, 2018 Lee
Leave a comment

Gulai with Boiled Eggs

Pisang Susu, Pauline Chavannes de Senerpont Domis, Netherlands.
This is an Indonesian egg curry recipe from a good friend. Gulai Telur is when chicken eggs are used, and Gulai Telur Itik when duck eggs are used. This sounds very good and on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Lunch, Main Dish
Cuisine Indonesian
Servings 3 servings

Ingredients
  

  • 4-6 eggs, chicken or duck
  • ½ - ¾ cup coconut milk
  • 1¼ cups vegetable stock
  • 3 tablespoons onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon sambal oelek, or 1 chili, Shortcut
  • 1 teaspoon tamarind pulp
  • 1 teaspoon ground ginger
  • 1 teaspoon galangal
  • 1/2 teaspoon turmeric

Instructions
 

  • For the eggs, hard boil them your favorite way but cut back on the time by 1 minute or so for a creamier yolk, if that is not desired, just hard boil the eggs as you prefer. Peel the eggs after they are cooked. If using 4 eggs, go with the lesser amount of coconut milk, if using 6 eggs, use the larger amount of coconut milk.
  • In a pot, add the stock and coconut milk and bring to a boil.
  • While the stock is heating, place the onion, garlic, sambal oelek (or one chili), tamarind, ginger, galangal, and turmeric in a mortar and mash with the pestle until you have a paste. You can also use a blender if you like.
  • Once the stock is at a boil, add the mixture from the mortar to the pot along with the eggs. Simmer for 3-4 minutes.
  • Serve as an appetizer or with rice for a main dish.

Notes

Low cost per serving.
Shortcut: Sambal Oelek.
Variant: 1. Add a slice or two of ginger to the stock when heating that for an additional flavor.
* Best Value $1 or Less per Serving,: INDONESIAN,APPETIZERS / SNACKS,EGGS - ALL,Eggs - Chicken,Eggs - Duck
Microwave Baked Potatoes
January 21, 2018 Lee
Leave a comment

Microwave Baked Potatoes

I have not done this yet, but will soon. When I was growing up, we had a wood stove we cooked on, and it had an oven, I used to make the baked potatoes but inserted a large nail (very clean) into the potato, theory is that when the nail heats up it cooks the inside of the potato faster, seemed to work. This is on my to make list and soon. This is based on one potato per serving as a side.
Print Recipe
Prep Time 2 minutes
Cook Time 11 minutes
Total Time 13 minutes
Course Side
Cuisine American
Servings 1 serving as a side

Ingredients
  

  • 1 large potato
  • 1 tablespoon butter
  • 3 tablespoons Cheddar cheese, shredded
  • salt and pepper, to taste
  • sour cream, to taste

Instructions
 

  • Wash potato well to remove any dirt and grit, prick with a fork several times and place on a plate.
  • Place in the microwave and 'nuke' the potato for 5 minutes on High power. Turn potato over and 'nuke' for another 5 minutes.
  • Remove potato, cut nearly in half and spread apart, season with salt and pepper to your liking, mash just a bit with a fork, add the butter and 2 tablespoons of the cheese.
  • Nuke again on High setting for 1 minute. Remove from the microwave and top with remaining cheese and sour cream to your liking, garnish with chopped chives or spring onion if desired.

Notes

Low cost.
Shortcut: Sour Cream.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,APPETIZERS / SNACKS,POTATOES
Burmese Egg Curry
January 21, 2018 Lee
Leave a comment

Burmese Egg Curry

Adapted from an internet recipe.
This sounds really tasty, on my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Appetizer
Cuisine Burmese
Servings 4 servings

Ingredients
  

  • 8 eggs, chicken or duck
  • 1 can diced tomatoes, (15 oz / 425 g)
  • 3 medium onions, finely diced
  • 1 bunch fresh cilantro, leaves reserved, stems finely chopped
  • 6 curry leaves, optional, this is NOT curry powder
  • 1 teaspoon tamarind pulp, or 1 teaspoon lemon juice
  • 1 tablespoon sweet paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder, if Thai chili powder, go with ¼ tsp
  • 1 teaspoon fish sauce, or to taste
  • 1 tablespoon vegetable oil
  • ½ cube vegetable stock
  • red radishes, for serving
  • cucumber, sliced, for serving
  • lettuce leaves, for serving

Instructions
 

  • Heat the oil in a saucepan and add the onion, cilantro stems, tomatoes, tamarind paste, paprika, turmeric, chili powder, fish sauce, vegetable stock ½ cube.
  • Simmer this mixture for 1-2 hours, stir once in a while, until it reduces, then use a potato masher to smash any lumps and make the sauce a bit smoother. Continue simmering the sauce.
  • While the sauce is simmering, cook the eggs, these are hard boiled but have a creamier yolk, use your favorite method but cut back a minute or two on the cook time, then cool with running tap water and gently peel the eggs and cut in half lengthwise.
  • Add the egg halves to the curry sauce and gently stir to coat the eggs, sprinkle a few cilantro leaves in and stir to mix those in.
  • To serve, spoon egg halves into serving bowls and top with a few cilantro leaves and have red radish, sliced cucumber, and lettuce leaves on the side.

Notes

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Perfect Hard Boiled Quail Eggs.
Variant: 1. Use hard boiled, whole, quail eggs in place of the chicken or duck eggs.
: BURMESE / MYANMAR,APPETIZERS / SNACKS,EGGS - ALL,Eggs - Chicken,Eggs - Duck